Approaches for Improving Nutritional Aspects of Cereals and Cereal-Based Foods
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".
Deadline for manuscript submissions: 18 July 2025 | Viewed by 972
Special Issue Editors
Interests: cereal by-products; cereal chemistry; dough rheology; sourdough fermentation; extrusion 3D printing; high-intensity ultrasound; enzyme activity; bakery products
Special Issues, Collections and Topics in MDPI journals
Interests: cereal food processing; bread; innovative technology, gluten-free; bakery products; cereal by-products; dough rheology
Interests: cereal food processing; bread; dough; wheat; biscuits; cereal products; food chemistry; food science and technology; antioxidant activity; food analysis; nutrition
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Cereals are a cornerstone of global food security because they are a staple food and an important source of essential nutrients. However, optimizing the nutritional potential of cereal-based products requires a multifaceted approach that balances the needs of consumers for a healthy diet with the requirements of an attractive and safe product. The exploration of whole grains and underutilized grains, as well as the use of traditional and innovative technologies in the implementation of clean label processes, represent a comprehensive strategy to add value to cereal-based products. This Special Issue presents contemporary and traditional strategies to augment the nutritional profile of cereals and cereal-based products. The topics addressed include but are not limited to synergistic approaches that take into consideration ancient and underutilized grains, sustainable minimal or fortification processing techniques, the use of novel ingredients, and product development for specific dietary needs with consumer preferences in mind. This call to action invites the submission of research articles and reviews.
Dr. Dubravka Novotni
Dr. Bojana Voučko
Dr. Nikolina Mustač
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- cereal-based foods
- functional foods
- consumer preferences
- whole grains
- clean label
- ancient grains
- sustainable processing
- product development
- specific dietary needs
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